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Matcha Basque Burnt Cheesecake
By Namiko Hirasawa Chen · justonecookbook.com
8 slices per 6-inch cake
| prepPreheat convection oven to 450°F / 230°C (or conventional to 475°F / 245°C) | |||||||||
| prepLine 6-inch round cake pan with crisscrossed parchment paper, molded to fit snugly | |||||||||
| prepBring all ingredients to room temperature | |||||||||
| 8 oz / 227 g cream cheese, at room temperature | Soften cream cheese, beat in sugar | Gradually add eggs to cream cheese, blend smooth | Fold matcha paste into main batter, blend smooth | Sift flour & cornstarch, fold in gradually | Add cream & salt, blend until smooth | Pour into pan, tap to remove air pockets | Bake 450°F / 230°C (convection) or 475°F / 245°C (conventional), 30 min until dark amber & jiggly center | Cool in pan on wire rack, 2–3 hr to room temperature | Chill 4 hr (optional), remove from pan & peel parchment |
| ½ cup / 100 g sugar | |||||||||
| 2 large eggs (50 g each without shell), at room temperature | Whisk eggs & yolk in separate bowl | ||||||||
| 1 large egg yolk, at room temperature | |||||||||
| 1 Tbsp matcha (ceremonial or culinary grade) | Sift matcha into small portion, blend to paste | ||||||||
| 4 tsp / 10 g cake flour | |||||||||
| 2 tsp / 6 g cornstarch | |||||||||
| 220 ml / 7.4 oz heavy (whipping) cream, at room temperature | |||||||||
| ⅛ tsp Diamond Crystal kosher salt | |||||||||
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